Fennel and Orange Salad

Tags

balsamic vinegar, citrus, fennel, gluten free, orange, salad, vegetarian

I have always seen chefs use fennel but have never really had a reason to try it at home. When I saw this salad, I thought it sounded seasonal and crunchy, a perfectly refreshing winter salad. I love the crisp texture of the fennel with it’s subtle licorice flavor. I can’t wait to use them in even more ways. And apparently they are easy to grow… One bad thing about winter- the garden you imagine for next spring becomes unreasonably large.

Fennel and Orange Salad (a variation of this recipe)

• 2 oranges, pith and rind removed, thinly sliced
• 1/2 medium fennel bulb, thinly sliced
• 1/2 tbsp fennel seeds
• 1 1/2 tbsp olive oil
• 1/2 tbsp balsamic vinegar
• Sea salt to taste

In a dry saute pan over medium heat, toast the fennel seeds for a few minutes until the aroma is nicely released and they change color slightly. Combine fennel seeds, olive oil, balsamic vinegar, and sea salt in a small bowl and whisk to mix. Arrange the orange slices and fennel on your plate. Spoon dressing over the layers. Serves 2.

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Portobello Burgers with Roasted Red Peppers and Balsamic Glaze

Tags

balsamic vinegar, mushroom, portpbello, roasted red pepper, sandwich, vegetarian

This is a great quick lunch or dinner. Healthy and beautiful to behold, this sandwich is always in my arsenal of tasty things to prepare on the fly. It is the perfect sandwich that can be varied in so many ways. Add onions, spinach, pesto, different types of cheese. How you do like your portobello?

Portobello Burgers with Roasted Red Peppers and Balsamic Glaze

• 2 large portobello mushrooms
• 1/8 tsp smoked paprika
• 1/8 tsp onion powder
• 1/8 tsp garlic powder
• 1/8 tsp salt
• Desired amount of roasted red pepper
• 2 slices of desired cheese (asiago, provolone, or pepper jack might be nice)
• 2 crusty rolls
• 1/4 cup balsamic vinegar
• 6 large basil leaves
• Cooking spray

Add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.

Spray the mushroom caps with the cooking spray on both sides. Sprinkle the spices evenly on the caps. Bake in an oven at 385 degrees for 15 minutes. When mushrooms are done, remove from the oven and top with cheese slices. Slice the crusty roll horizontally. Place the mushroom on the roll. Top with the red pepper, the vinegar glaze, and basil leaves. Serves 2.

Vegetables with Balsamic Butter Sauce

Tags

asparagus, balsamic vinegar, butter, food, green beans, vegetables

Sometimes vegetables get boring. This recipe brightens them up and is super easy. I use the sauce for asparagus and green beans.

Vegetables with Balsamic Butter Sauce

• 1 bunch fresh asparagus or 1 lb of green beans
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

For green beans, steam vegetable to desired texture.

For asparagus, preheat oven to 400 degrees. Arrange on a baking sheet and spray with Pam. Season with salt and pepper. Bake for 12 minutes or until tender.

Melt butter with soy sauce and vinegar. Toss vegetable with the sauce. Garnish with sesame seeds.

Insalata Caprese

Tags

appetizer, balsamic vinegar, basil, Dinner, Italian, mozzarella, salad, Supper

The perfect summer time salad/appetizer. All the ingredients are in abundance this time of year and meld together perfectly. The classic salad consists of only 6 ingredients but does not include balsamic vinegar- one of the ingredients that most people associate with the salad. Other variations include this vinegar as well as sweet or red onions.  Below is the most traditional recipe but if you like the vinegar or onions then you should use them.

• 8 ripe tomatoes, sliced
• 1 lb. fresh mozzarella cheese, thinly sliced
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. salt, preferably sea salt
• 1/2 tsp. freshly ground pepper

On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately. Serves 6.